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Neapolitan Cheesecake

Neapolitan Cheesecake

Everyone in this house loves cheesecake. Neapolitan is a favorite ice cream flavor here too. So it only made sense to make this Neapolitan Cheesecake, knowing good and well it would be devoured leaving no leftovers to throw away. It’s pretty too, don’t you think? I love the layers, and no, there’s no food coloring. The pink comes solely from the fresh strawberries in this recipe.

Neapolitan CheesecakeI’ve made several of George Geary’s recipes as I have a couple of his cookbooks including [amazon_link id="0778801926" target="_blank" container="" container_class="" ]The Cheesecake Bible: Includes 200 Recipes[/amazon_link] and [amazon_link id="0778802507" target="_blank" container="" container_class="" ]650 Best Food Processor Recipes[/amazon_link]. I think I’ll order [amazon_link id="0778801659" target="_blank" container="" container_class="" ]The Complete Baking Cookbook: 350 Recipes from Cookies and Cakes to Muffins and Pies[/amazon_link] too!

Neapolitan CheesecakeEverything I’ve tried has been a success, including this amazing Tiramisu Cheesecake, this fabulous Mandarin Orange Cheesecake and my favorite of all of them, this English Trifle Cheesecake.

Neapolitan CheesecakeToday’s cheesecake recipe is no exception. My daughter and I ate most of it (ha ha!) but hubby and the boys managed to get some too. It’s not complicated at all and its tastes marvelous.

Neapolitan CheesecakeI suppose if you wanted the strawberry layer to be a bit pinker you could add a little red food coloring. Mine is colored purely with the red from the fresh strawberries. I prefer the soft pink color.

Neapolitan CheesecakeNOTES:

1) I ran my strawberries through the mini food processor as my family does not like any fruit chunks in their baked goods. Whiners.

2) Be sure to use a cookie sheet to catch any melted butter seepage from the baking crust. Otherwise you will have a very smokey kitchen.

Neapolitan Cheesecake3) My cheesecake rose more on the sides, giving the cake a rim, making for a handy area for my ganache to rest. If yours bakes up flat, try a nice drizzle instead, or allow the ganache to topple and drip over the sides.

Neapolitan Cheesecake

Neapolitan Cheesecake

Rating: 51

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: 10-12 servings

Serving Size: 1 slice

Ingredients

    Crust
  • 1 1/4 cups chocolate sandwich cookie crumbs (about 13 sandwich cookies)
  • 1/4 cup unsalted butter, melted
  • Filling
  • 3 8-oz packages cream cheese
  • 3/4 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 oz semisweet chocolate, melted and cooled
  • 2 oz white chocolate, melted and cooled
  • 1/2 cup fresh strawberries, mashed fine
  • Ganache Topping
  • 2 oz semisweet chocolate, chopped
  • 1/4 cup heavy cream
  • 1/2 tablespoon unsalted butter, cut into small pieces

Instructions

  1. Preheat oven to 350 F and grease a 9-inch springform pan.
  2. In a bowl with a fork, combine cookie crumbs and butter. Press crumb mixture into the bottom of springform pan and freeze.
  3. In mixer with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Mix in vanilla.
  4. Divide the batter into 3 equal portions. Mix the semisweet chocolate into one third, the white chocolate into another third, and the strawberries into the remaining third.
  5. Spread the chocolate batter over the frozen crust, smoothing out to sides of pan. Refrigerate five minutes. Next carefully add the white chocolate layer, covering the chocolate layer completely. Refrigerate five minutes. Finally, add the strawberry layer, spreading evenly over the white chocolate layer.
  6. Place springform pan on a cookie sheet. Bake in preheated oven until top is light brown and center jiggles slightly, 45-55 minutes. Turn off oven and prop open oven door. Leave cheesecake in oven so that it cools gradually. Remove from oven when oven has cooled and place on a cooling rack. Chill in the refrigerator for 6 hours, overnight is best.
  7. Before serving, prepare the ganache by microwaving the chocolate for one minute or so, until mostly melted. In a separate dish, microwave the heavy cream for 20 seconds, until very warm. Add hot cream to the chocolate and stir, add butter pieces and stir until melted. Spread ganache on top of chilled cheesecake and allow to set before cutting.

Notes from Amanda

1) I ran my strawberries through the mini food processor as my family does not like any fruit chunks in their baked goods.

2) Be sure to use a cookie sheet to catch any melted butter seepage from the baking crust.

3) My cheesecake rose more on the sides, giving the cake a rim, making for a handy area for my ganache to rest. If yours bakes up flat, try a nice drizzle instead, or allows the ganache to topple and drip over the sides.

http://amandascookin.com/2012/01/neapolitan-cheesecake.html

 

Neapolitan CheesecakeExcerpted from The Cheesecake Bible by George Geary © 2008 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Me

17 Responses to Neapolitan Cheesecake

  1. 1

    Fabulous cheesecake! Those are 3 wonderful flavors for a cheesecake!

  2. 2

    Neapolitan + Cheesecake = Love

    Yummy!!

  3. 3
    Sue says:

    What an eye-catching cheesecake! Gorgeous photos, Amanda! I would love to taste all these flavors together in a cheesecake:) YUM!

  4. 4
    Debbie says:

    Great recipe! The cake looks wonderful. I’ve seen cookies like this and ice cream but never a cheesecake!

  5. 5
    Shelby says:

    Its gorgeous Amanda! I love all your cheesecakes!

  6. 6
    leslie says:

    I think the color is just fine…who needs all of that food coloring ! Looks sooo pretty

  7. 7
    JoAnn says:

    This looks wonderful. Love to make cheesecakes, thank you! Will give it some stars when I make it tried and true. I’ll bet it’s Delicious. I have never made anything from your site we did not like!!

  8. 8
    Ruchi says:

    Wow! Looks delish! I am going to try this one very soon!!!!

  9. 9
    Chaya says:

    It is impressive but I see it is doable. That means, I can make it. Bet, it is delicious.

  10. 10

    Oh my goodness. This looks heavenly! Amanda, I need to know how to keep a cheesecake from cracking. I have tried EVERYthing!

  11. 11
    Sara says:

    This is beautiful! I love layered cheesecakes. Does this recipe not require a water-bath? If I wanted to use that technique would that be okay? I am looking forward to making this!

    • 11.1
      Amanda Formaro says:

      No water bath required :) In fact there’s a lot of different opinions on whether or not a water bath is really necessary. Water bath help increase the moisture inside your oven. If you have a newer oven, chances are that a water bath isn’t necessary on any of your cheesecakes. However, if you prefer to use the water bath method, it certainly won’t hurt anything :)

  12. 12
    Bobbi says:

    your recipes are simply amazing. I was wondering (because I never understand the copyright stuff) am I allowed to pinterst your photos? I don’t want to infringe on your stuff. I just want to share how amazing your blog/food is!
    Thanks!
    Bobbi

    • 12.1
      Amanda Formaro says:

      Hi Bobbi, of course, and thanks for asking! I have seen people putting entire blog posts and full recipes in the description of a pin, and that’s not proper. But pinning my photos and putting in a quick note or the title of the recipe for your pin description is perfectly acceptable! :)

  13. 13

    This looks so good, Amanda. I like the softer pink color too. Bookmarked to try :)

  14. 14
    Belinda says:

    Hi Amanda, this is so gorgeous! And looks very delicious too ^-^

    May I know why the ganache topping can’t be decorated earlier & the entire cake (plus topping) placed into the fridge to set overnight? Is the ganache not nice if done this way?

    • 14.1
      Amanda says:

      Hi Belinda! It would be fine to add the ganache and refrigerate, but let the cheesecake chill in the fridge and firm up for a few hours before adding the ganache and returning it to the fridge :)

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